Sweet Corn Pudding (Print Version)
# Ingredients:
01 -
4 fresh corn ears (or drain 2 cans of 15.25 oz corn).
02 -
6 tablespoons butter (melt and let it cool off).
03 -
1/3–1/2 cup sugar (use extra if you like it sweeter).
04 -
1 1/4 teaspoons baking powder.
05 -
1/4 cup corn starch.
06 -
1/2 teaspoon ground mustard.
07 -
2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme).
08 -
5 eggs at room temperature.
09 -
A small pinch of black pepper.
10 -
A small pinch of grated nutmeg.
11 -
1 cup thick cream (also at room temperature).
12 -
2 cans of creamy corn (14.75 oz each).
13 -
1 teaspoon salt.
14 -
1/2 teaspoon onion powder.
# Instructions:
01 -
Set oven to 400°F and butter up a 9x13 baking dish.
02 -
Combine sugar, corn starch, salt, thyme, onion powder, mustard, nutmeg, baking powder, and pepper together in a medium bowl.
03 -
Mix cream and eggs in a large bowl until they’re combined and smooth.
04 -
Add the dry ingredients into the egg mixture and stir till combined.
05 -
Slowly pour in the melted butter and mix until everything’s blended together.
06 -
Add the creamy and whole corn. Mix gently.
07 -
Pour the batter into the greased pan, spreading it out evenly.
08 -
Bake for about 45 to 60 minutes. It’s ready when the center reaches 175–180°F and moves just a little.
09 -
Let it sit for 5 minutes before serving warm.
# Notes:
01 -
Can be prepped before: Mix everything, pour into pan, cover it, and keep refrigerated for up to 2 days.
02 -
Lasts up to 4 days in the fridge. Heat at 325°F for 20–30 mins with foil on top, or microwave it.